In a medium bowl, whisk together lime juice, orange juice, olive oil, and minced garlic. Add smoked paprika, ground cumin, chili powder, and dried oregano. Season with salt and pepper to taste.

Take the chicken and place it in a resealable plastic bag or a large shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish with plastic wrap, refrigerate for at least 2 hours or ideally overnight.

Preheat your grill or grill pan to medium-high heat, aiming for 400°F to 450°F about 15 minutes before grilling.

Remove the marinated chicken from the fridge, discard the marinade, and place the chicken on the preheated grill. Cook each side for about 5-7 minutes or until nicely charred and the internal temperature reaches 165°F.

Once grilled, let the chicken rest for 5-10 minutes to allow juices to redistribute. Serve garnished with fresh cilantro and lime wedges.